Total Calories: 218
Preheat oven to 225°. Line a cookie sheet with brown paper.
Place egg whites in a small mixer bowl. With an electric mixer, beat at high speed until foamy. Add cream of tartar and beat until soft peaks form. Gradually beat in 1/2 cup of the sugar and continue beating until stiff peaks form and sugar is dissolved. Sift remaining 1/2 cup sugar and cocoa powder over egg whites and fold in with a rubber spatula until blended. Spoon onto brown paper, making eight mounds 3 inches apart. Shape each into a 3-inch circle with an indentation in the center.
Bake 1 hour. Turn oven off and with oven door closed, cool in oven 1 hour. Cool meringues completely on a wire cooling rack remove from brown paper.
Fill each shell with about 1/3 cup of the Mocha Cream or Chocolate Marshmallow Mousse. Chill at least 3 hours or up to 24 hours.
To serve, garnish with whipped cream and Chocolate Curls, if using.
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